One of our favorite winter meals is beef stew. It is hearty and delicious! My favorite beef stew recipe is this great one I found on the wonderful blog Pretty Little Paleo.

When I make it, I tweak the original recipe in the following ways: I omit the flour (to make it more Paleo-friendly), omit the pepper powder (since my toddler will be eating this), and use diced onion in place of pearl onions (because pearl onions are harder to find).

Here is the recipe I use:

Beef Stew

Ingredients:

2 tablespoons olive oil

salt and pepper

2.5 pounds beef stew meat (I’ve also used beef brisket and just cut it into pieces after it was cooked)

1/2 pound sliced mushrooms

1 onion, diced

2 tablespoons unsalted butter

3 cups beef stock

1 small can tomato paste

1/4 teaspoon each dried thyme, dried oregano, and dried basil

5 cloves of garlic, minced

1/2 bag of red potatoes, diced

2 cups of diced carrots

Directions:

Season meat with salt and pepper and brown in olive oil. Add diced onions and cook until soft. Add butter, mushrooms, tomato paste, herbs and garlic, and stir for a moment. Add stock and cook on medium for an hour. Then, add potatoes and carrots and cook for another couple hours.